Description

These Chocolate Avocado Cupcakes combine the rich flavors of chocolate and avocado, resulting in a moist and decadent treat topped with a creamy chocolate avocado glaze.

Ingredients

Units Scale

2 squares unsweetened chocolate
1/2 cup (118mL) boiling water
1/4 cup (57g) mashed avocado
1/4 cup (55g) shortening or low-fat Greek yogurt
2 cups (383g) sugar
3 eggs
1 3/4 cups (220g) all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (177mL) milk
1 teaspoon vanilla extract

For the glaze

1/4 cup (57g) mashed avocado
1/4 cup (30g) cocoa powder
1 1/2 cups (180g) powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons (30-60mL) milk, as needed

Instructions

Preheat the oven to 350°F (175°C) and line cupcake tins with paper liners.
Pour the boiling water over the unsweetened chocolate in a small bowl and stir until the chocolate is completely melted and smooth.
In a large mixing bowl, cream together the mashed avocado, shortening (or Greek yogurt), and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the melted chocolate.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the chocolate mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the vanilla extract.
Fill the prepared cupcake liners about two-thirds full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix the mashed avocado, cocoa powder, powdered sugar, and vanilla extract in a bowl. Gradually add milk until the glaze reaches your desired consistency.
Once the cupcakes are cool, spread or drizzle the chocolate avocado glaze over the top of each cupcake.

Notes

Substitute half of the shortening with mashed avocado for a healthier fat option. Greek yogurt can be used instead of shortening for a lighter texture. These cupcakes are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days. The glaze is a cross between a powdered sugar glaze and buttercream, offering a rich and creamy finish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 210
Sugar: 25
Sodium: 150
Fat: 8
Carbohydrates: 35
Fiber: 2
Protein: 3
Cholesterol: 35